Cinnamon Pinwheel scones
Ingredients
2 cups flour
1 tsp butter, melted
4 tsp baking powder
1/4 cup brown sugar
25g butter
1 tsp cinnamon
3/4 cup milk
Pre heat the oven 130C
Measure flour and baking
powder.
Rub the butter into the flour and
baking powder
Add milk and cutt in with a knife.
Use your hands to form soft dough
and knead lightly on a floured surface.
Roll out the dough into a 1/2cm
thick rectangle
Brush the melted butter
Sprinkle the sugar and cinnamon over
the dough and roll over the dough with a rolling pin.
Roll up the dough like a sushi roll.
Cut the roll into slices
Them individually place them
side-by-side with a little space between them, on a baking tray which is has
been sprayed with cooling spray.
Bake for about 8 minutes they should
look golden and yellow
Cool them for about 20 seconds or
until they are warm.
Choux Pastry
For
chocolate éclairs, cream and savory puffs
1/2 cup flour
Pinch of salt or sugar , (add more salt or sugar if you
are making a savory or sweet puff)
50g butter
1/2 cup hot water 1 tsp vanilla essence or extract
2 eggs
Pre-heat oven to 220C
Heat the butter and water slowly in a pot, until all the
butter has melted. Stir with a spoon
Increase the heat until the water boils rapidly.
Remove from the stove. Add in the flour and beat very
fast with a wooden spoon. It should be like a smooth yellow ball of mixture.
Again put the mixture in the pot on the stove and stir
for about a minute. Don’t let it dry up or burn.
Turn off the stove and beat each egg one by one. The
pastry should look like a smooth yellow ball of mixture in step 4. If the
mixture is slimy, and glossy it needs more stirring with a wooden spoon.
Spoon the pastry on the greased baking tray or baking
paper. Using 2 spoons like spooning the muffin batter into the tins. Make sure
they are small and rounded so they cook evenly and fast. (Cream or Savory
puffs) For chocolate éclairs (Small short sausage shape)
Bake pastry in oven until they are crispy, risen and
light golden brown.
Also reduce of the heat to dry out the paste inside of
the pastry.
- 220C for 15-20 mins
- -180C for 1-5 mins
Chocolate Éclairs
- Melt a bit of chocolate and spread
it over the pastry when it is cool . Ready to eat.
Chocolate icing
- 1 cup icing sugar
- 2tsp coca
- 3 Tbsp hot water
- After the pastry has
finished baking, cut open it and let it dry then add vanilla pastry cream or
whipped cream and a bit of icing sugar in the opening.
Cream or Savory puffs
- After the pastry has finished
baking, cut open it and let it dry then add vanilla pastry cream, whipped cream
and a bit of icing sugar, custard, mousse, jam, salmon seasoned with pepper and
chopped up olives, crab meat with mayo and pepper. The list goes on.
- BE CREATIVE & (have FUN)
Apple Sponge
46g butter
1 egg
2 tsp
1 cup flour (plain)
4 Tblsp water
4 Tblsp Sugar (add more if you want) J
Dash of cinnamon or nutmeg
Pre-heat the oven to 180C
Grease 6 small ramekins or 2 large ramekins or 1 litre
pie dish with cooking spray or baking paper
Sift in the flour and baking powder in a large bowl.
Cream the butter and sugar. Then beat in the egg with an
electric hand mixer.
Fold in half of the flour and baking powder. After that
drop in the other half on the flour and baking powder and fold. It should be
like a soft dropping mixture. If you hold the spoon the mixture will drop
slowly.
Put about 2-3 Tblsp of the canned apple filling at the
bottom of each greased ramekins and add a dash of sugar, nutmeg or cinnamon to
sweeten it up.
Then pour
the mixture on top of apples. When pouring leave about 1cm of space at the
ramekin so the sponge can rise.
Bake for about 20- 25 mins or until its light golden
brown.
Too see if they are done do the knife test. Is where
you open the oven and get a knife, poke the knife all the way to the bottom
from the middle. If the knife comes out clean then it is done, if its got gooey
mixture on it then it is not done.
Other options
Instead of putting in canned apple pie filling add in
canned berries, pear, or peaches. Or maybe rhubarb.
If you are making it with a 1 litre pie dish add 2 cups
of canned apple filling.
If you are making it with a 1 litre pie dish add 2 cups
of canned apple filling.
Instead of putting in canned apple pie filling add in
canned berries, pear, or peaches. Or maybe rhubarb.
If you are making it with 2 large ramekins add approx.
1/2 cup of the canned apple filling into each ramekin.
If you are making it with a 1 litre pie dish add 2 cups
of canned apple filling.
Ingredients
2 cups flour
1 tsp butter, melted
1 tsp butter, melted
4 tsp baking powder
1/4 cup brown sugar
1/4 cup brown sugar
25g butter
1 tsp cinnamon
1 tsp cinnamon
3/4 cup milk
Pre heat the oven 130C
Measure flour and baking
powder.
then sift the dry ingridents .
Rub the butter into the flour and
baking powder
Add milk and cutt in with a knife.
Use your hands to form soft dough
and knead lightly on a floured surface.
Roll out the dough into a 1/2cm
thick rectangle
Brush the melted butter
Sprinkle the sugar and cinnamon over
the dough and roll over the dough with a rolling pin.
Roll up the dough like a sushi roll.
Cut the roll into slices
Them individually place them
side-by-side with a little space between them, on a baking tray which is has
been sprayed with cooling spray.
Bake for about 8 minutes they should
look golden and yellow
Cool them for about 20 seconds or
until they are warm.
Choux Pastry
For
chocolate éclairs, cream and savory puffs
1/2 cup flour
Pinch of salt or sugar , (add more salt or sugar if you
are making a savory or sweet puff)
50g butter
1/2 cup hot water 1 tsp vanilla essence or extract
2 eggs
Pre-heat oven to 220C
Heat the butter and water slowly in a pot, until all the
butter has melted. Stir with a spoon
Increase the heat until the water boils rapidly.
Remove from the stove. Add in the flour and beat very
fast with a wooden spoon. It should be like a smooth yellow ball of mixture.
Again put the mixture in the pot on the stove and stir
for about a minute. Don’t let it dry up or burn.
Turn off the stove and beat each egg one by one. The
pastry should look like a smooth yellow ball of mixture in step 4. If the
mixture is slimy, and glossy it needs more stirring with a wooden spoon.
Spoon the pastry on the greased baking tray or baking
paper. Using 2 spoons like spooning the muffin batter into the tins. Make sure
they are small and rounded so they cook evenly and fast. (Cream or Savory
puffs) For chocolate éclairs (Small short sausage shape)
Bake pastry in oven until they are crispy, risen and
light golden brown.
Also reduce of the heat to dry out the paste inside of
the pastry.
- 220C for 15-20 mins
- -180C for 1-5 mins
Chocolate Éclairs
- Melt a bit of chocolate and spread
it over the pastry when it is cool . Ready to eat.
Chocolate icing
- 1 cup icing sugar
- 2tsp coca
- 3 Tbsp hot water
- After the pastry has
finished baking, cut open it and let it dry then add vanilla pastry cream or
whipped cream and a bit of icing sugar in the opening.
Cream or Savory puffs
- After the pastry has finished
baking, cut open it and let it dry then add vanilla pastry cream, whipped cream
and a bit of icing sugar, custard, mousse, jam, salmon seasoned with pepper and
chopped up olives, crab meat with mayo and pepper. The list goes on.
- BE CREATIVE & (have FUN)
Apple Sponge
46g butter
1 egg
2 tsp
1 cup flour (plain)
4 Tblsp water
4 Tblsp Sugar (add more if you want) J
Dash of cinnamon or nutmeg
Pre-heat the oven to 180C
Grease 6 small ramekins or 2 large ramekins or 1 litre
pie dish with cooking spray or baking paper
Sift in the flour and baking powder in a large bowl.
Cream the butter and sugar. Then beat in the egg with an
electric hand mixer.
Fold in half of the flour and baking powder. After that
drop in the other half on the flour and baking powder and fold. It should be
like a soft dropping mixture. If you hold the spoon the mixture will drop
slowly.
Put about 2-3 Tblsp of the canned apple filling at the
bottom of each greased ramekins and add a dash of sugar, nutmeg or cinnamon to
sweeten it up.
Then pour
the mixture on top of apples. When pouring leave about 1cm of space at the
ramekin so the sponge can rise.
Bake for about 20- 25 mins or until its light golden
brown.
Too see if they are done do the knife test. Is where
you open the oven and get a knife, poke the knife all the way to the bottom
from the middle. If the knife comes out clean then it is done, if its got gooey
mixture on it then it is not done.
Other options
Instead of putting in canned apple pie filling add in
canned berries, pear, or peaches. Or maybe rhubarb.
If you are making it with a 1 litre pie dish add 2 cups
of canned apple filling.
If you are making it with a 1 litre pie dish add 2 cups
of canned apple filling.
Instead of putting in canned apple pie filling add in
canned berries, pear, or peaches. Or maybe rhubarb.
If you are making it with 2 large ramekins add approx.
1/2 cup of the canned apple filling into each ramekin.
If you are making it with a 1 litre pie dish add 2 cups
of canned apple filling.
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